Ingredients
Scale
- 3 cups chopped broccoli
- 1 ½ cups chopped carrots
- 2 cups chopped red pepper (about 1 large red pepper)
- 14 ounces firm tofu, drained
- 1 ½ tablespoon low sodium gluten-free tamari
- 1 tablespoon finely chopped serrano pepper (about ½ of a serrano)
- ½ cup shredded vegan cheddar (I used Follow Your Heart Vegan Cheddar)
- Salt and pepper to taste
- 6 slices tomato (optional)
- Coconut oil spray (optional)
Instructions
- Prep your oven: Preheat to 350°F.
- Steam the vegetables: Steam the chopped broccoli, carrots, and red pepper until they’re tender but still have a slight bite. This usually takes about 8-10 minutes.
- Cool and process vegetables: Let the steamed vegetables cool completely, then pulse them in a food processor until you get a fine, uniform consistency. Don’t over-process – you want small pieces, not mush! Set aside.
- Prepare the tofu mixture: In the same food processor (no need to clean it), combine the drained tofu, tamari, chopped serrano pepper, vegan cheddar, salt, and pepper. Process until the mixture is well combined and has a scrambled egg-like texture.
- Combine everything: In a large bowl, mix the processed tofu mixture with the processed vegetables until evenly distributed.
- Prepare the baking dish: You can spray a casserole dish with coconut oil, but I usually find it’s not necessary since the mixture doesn’t stick much.
- Assemble and bake: Spread the tofu and vegetable mixture evenly in your casserole dish. If using tomato slices, arrange them on top for extra flavor and color.
- Bake: Place in the preheated oven and bake for 40 minutes until the top is lightly golden and the frittata feels set when you gently shake the dish.
- Cool and serve: Let it cool for about 5 minutes before slicing and serving.
Notes
- Make sure your tofu is well-drained – press it between paper towels to remove excess moisture for the best texture
- Don’t skip steaming the vegetables first – raw vegetables will release too much water during baking
- Let the steamed vegetables cool completely before processing to avoid creating a mushy texture
- The serrano pepper adds great flavor, but adjust the amount based on your heat tolerance
- For the fluffiest texture, don’t over-process the tofu – you want it crumbly, not smooth
- If your mixture seems too wet, add a tablespoon of chickpea flour to help bind everything together
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 4.3 g
- Sodium: 266 mg
- Fat: 4.5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4.6 g
- Protein: 12 g
- Cholesterol: 0 mg